Want to know what’s better than a pumpkin pecan blondie? A pumpkin pecan blondie smothered in cream cheese glaze, that’s what. Honestly, what dessert wouldn’t benefit from a little (or a lot) of cream cheese glaze drizzled over it? The toasted pecans also bring a lot to the table, balancing the sweetness of the glaze with their nutty flavours. If you’ve never had pumpkin, or aren’t sure you even like pumpkin, this is a recipe I recommend trying. Trust me; this pumpkin pecan blondie recipe will totally make a pumpkin spice lover out of you.
Scroll below for this Pumpkin Pecan Blondie recipe and if you haven’t already, don’t forget to subscribe! 😉
Here’s what you’ll need:
For the blondies:
- 2 cups all-purpose flour
- 1 tsp cinnamon, ground
- ¼ tsp nutmeg, ground
- ¼ tsp ginger, ground
- 1/8 tsp cloves, ground
- 1 tsp baking powder
- Pinch of salt
- 1 cup butter, melted
- 2 cups brown sugar
- 1 egg
- 1 ½ cups pumpkin puree
- 2 tsp pure vanilla extract
- 1 ½ cups white chocolate chips
- ½ cup pecans, toasted and chopped
For the glaze:
- 4 Tbsp butter
- 4 oz. cream cheese, softened
- 1 tsp pure vanilla extract
- 1 cup confectioners’ sugar
- 1-4 Tbsp milk
Here’s what you’ll do:
- Preheat oven to 350° Line a 9×13” baking pan with parchment paper and set aside.
- In a large bowl, cream butter and sugar with an electric mixer. Add egg and vanilla and continue to beat until well combined.
- In a separate bowl, sift flour, spices, baking powder and salt.
- Add wet ingredients to dry, and fold together until combined and no clumps remain.
- Fold chocolate chips and toasted pecans into batter.
- Pour batter into prepared baking pan. Bake for 25-30 minutes or until golden brown.
- For the glaze, beat cream cheese, butter, vanilla and confectioners’ sugar with an electric mixer until smooth. Whisk in milk until desired consistency is achieved.
- Allow blondies to cool completely, then pour glaze over top. Sprinkle with additional toasted pecans.
- Cut into 12 squares, serve and enjoy!
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